The effects of boiling, frying and baking on the color, texture, thiobarbituric acid value, biogenic amines and volatile substances of Sthenoteuthis pteropus were investigated. The results showed that the color of Sthenoteuthis pteropus changed significantly after thermal processing, and the color of the fried treatment group was significantly different from that of other treatment groups. The hardness and chewiness of Sthenoteuthis pteropus changed greatly, and the boiling group's elasticity varied greatly from that of the other treatment groups. The magnitude of oxidation of the samples after different thermal processing methods: boiled > fried > baked. There were differences in the effects of thermal processing on the six biogenic amines: the overall content of spermidine, tyramine and spermine in the four groups of samples was low and the differences were not significant. The histamine content in fresh squid was (3.23±0.20) mg/kg, which increased 1.29 times (boiled), 3.68 times (fried) and 2.89 times (baked) by thermal processing, respectively. A total of 46, 52, 61, and 70 volatile substances were found in fresh, boiled, fried, and baked Sthenoteuthis pteropus, respectively, using the SPME-GC-MS technique. The effects of different thermal processing methods on the edible quality of Sthenoteuthis pteropus, such as color, texture and flavor, were different. The results of the study provide theoretical guidance for the thermal processing of squid.