The objective of this study was investigated to find the optimal storage condition of fresh squid packed with low density polyethylene film (LDPE, air packaging) and polyamide/polyethylene (PAPE, vacuum packaging) for the inhibition of deterioration during storage at -20℃. The proximate composition of squid was 77.5% of moisture content, 19.5% of crude protein, 1.7% of crude ash, and 1.3% of crude lipid. The color value decreased during storage regardless of packaging method and L value sharply decreased after 30 days of storage. The pH was 6.78 immediately after the preprocessing of fresh squid and was reduced in samples packed with LDPE and PAPE, respectively, during storage period. The water activity was 0.93∼0.96 and was not shown significant difference in samples. The total bacterial counts and volatile basic nitrogen contents were lower value in PAPE than LDPE. In the organic acid, lactic acid was the highest contents in samples, followed by oxalic acid, and citric acid. However, there was no significant difference in packing method. The contents of unsaturated fatty acid less decreased in PAPE than in LDPE during storage at -20℃ However, the ratio of polyunsaturated fatty acid de creased and that of saturated fatty acid increased in LDPE after 30days of storage. In the nucleotide compositions, hypoxanthine (Hx) was the highest as 7.116 mg% followed by inosine monophosphate (IMP), adenosine diphosphate (ADP), and adenosine monophosphate (AMP). Adenosine triphosphate (ATP) was the lowest as 0.055 mg% and inosine (HxP) was not detected. The hardness and springiness decreased during storage at -20℃ in all samples and the values of PAPE was higher than those of LDPE In sensory evaluation, color, flavor, taste, and texture was more than 6.1 and overall acceptability was more than 6.2 in PAPE regardless of storage days. Meanwhile, the overall acceptability of LDPE slightly decreased after 30 days of storage.