In order to investigate the effects of glazing on the quality of squid, the unglazed samples as the control group (CK) were compared with the ice-glazing group (IG) and groups with sodium polyacrylate, rosmarinic acid, D-sodium erythorbate and their hybrid to analyze the changes in water-holding capacity, colour, pH, texture, MDA, sulfydryl content, moisture content and FAA of squid during frozen storage at -18℃ for 6 months. Results showed that squid exhibited significant quality decline during frozen storage. Glazing treatment significantly reduced quality loss, lipid oxidation and protein degradation. Glazing with sodium polyacrylate was not easy to be broken, and could effectively maintain the quality of the squid. Glazing with D-sodium erythorbate exhibited better preservative effects than that with rosmarinic acid. Glazing with D-sodium erythorbate /sodium polyacrylate (SG-DSE) could significantly delay the decline of quality of the squid and extend its shelf life during frozen storage.