Abstract: The thermal characteristics of Mannesmann maindroni muscles as raw material was studied by using differential scanning calorimetry( DSC). On the one hand,the freezing point,freezing enthalpy,freezing temperature and non- freezing water content of fresh squid meat were measured in low temperature phase transition region(-40~10 ℃).On the other hand,thermal characteristics of squid muscle was compared between the refrigerator storage and the ice- embedded storage of 4 ℃.The results showed that freezing point,freezing enthalpy,freezing temperature and non- freezing water content was respectively-3.3 ℃,170.75 J / g,-15.1 ℃ and22.98%.Squid meat apparent specific heat increased at first and peaked 28.242 J /( g· ℃),but it decreased rapidly at last.Apparent specific heat and temperature fitted well,and the R~2 was 0.9879.Compared with refrigerated group of 4 ℃,myosin and actin protein in iced group had higher storage stability. The study aimed to research thermal characteristics of Mannesmann maindroni muscle and provide a theoretical basis for the squid meat processing.