Abstract:To investigate the influence of low voltage electrostatic field（LVEF）treatment on the storage quality of squid，pH value，cooking loss rate，total volatile basic nitrogen（TVB-N），and thiobarbituric acid（TBA）were used as evaluation indicators，and samples without electric field treatment were used as the control group to compare the quality of squid stored in LVEF. The results showed that LVEF treatment could improve the storage quality of squid. The pH value of the samples in the LVEF group increased slowly with the increase in storage days；the TVB-N value and cooking loss rate of the control group were always lower than those of the LVEF group during storage，and the TBA value of the LVEF group was much lower than that of the control group（1.24 mg/kg）when stored for 15 d. The LVEF had a significant inhibitory effect on microbial reproduction，and the total number of colonies in the LVEF group was not greater than 6 lg（CFU/g）within 15 days of storage. The LVEF group was better than the control group in terms of hardness，springiness，sensory evaluation，and cooking loss rate. In addition，sodium laurylsulfonate-polyacrylamide gel electrophoresis（SDSPAGE）analysis showed no significant changes in the bands of the LVEF group，so LVEF treatment could better maintain the quality of squid.