Abstract:The effects of sous vide （SV） on the quality characteristics of Ommastrephes bartramii were investigated. SV processing was carried out at different temperatures （65， 70， 75， 80 ℃） and for different time periods （60， 90， 120， and 150 min）. The sensory quality， color difference， moisture content， cooking loss rate，water holding capacity， pH value， textural properties， myofibrillar protein concentration， and hematoxylin-eosin （HE） staining were assessed for the products. The results indicated that with the increases in cooking temperature and time period， the sensory scores of O. bartramii showed an initial increase followed by a decrease，being the highest after SV processing at 75 ℃ for 120 min. Within the same cooking time period， the L* and a* values of O. bartramii showed a trend of first increasing and then decreasing as the cooking temperature rose， and the L* value reached the maximum at 75 ℃. O. bartramii cooked between 65 ℃ and 75 ℃ showed an increase in the water-holding capacity， a significant increase in the pH value， and a decrease in the myofibrillar protein concentration as the cooking time extended. When the temperature was greater than 75 ℃， within the same cooking time period， the elasticity and chewiness of O. bartramii decreased as the temperature rose .The water holding capacity of O. bartramii cooked between 75 ℃ and 80 ℃ decreased as the cooking time extended （P＜0.05）. When the temperature rose to 80 ℃， the cooking loss rate of SV increased . HE staining results indicated that as the cooking temperature rose， muscle fibers became fractured， with increased gaps，and coagulated clusters were formed， leading to severe moisture losses. In summary， SV at 75 ℃ for 120 min effectively reduced the moisture loss， improved the sensory quality， and delayed the textural changes of O.bartramii. The SV process has significant advantages in retaining the texture and flavor of O. bartramii.