Objective: This study aimed to investigate the effect of partial substitution of complex phosphate by alkaline electrolyzed water on the quality of Dosidious gigas. Methods: The effects of soaking gain rate， freezing loss rate， thawing loss rate， cooking loss rate， water holding capacity， pH value， hardness， color difference， tissue structure and sensory evaluation of Dosidious gigas were measured within 0， 30， 60， 90 and 120 days. Results: The sensory scores of alkaline electrolyzed water and complex phosphate solution treatment (MIX) were better. The soaking weight gain rates in the MIX treatment group were (7.53±0.31)%， which increased by about 1.18%， 2.90% and 3.97% compared with alkaline electrolyzed water treatment (AEW)， complex phosphate treatment (CPH) and water treatment (WAT). In terms of total chromatic aberration， the AEW group outperformed the CPH group and the MIX group (P<0.05). In terms of tissue structure， after freezing， the tissue texture of squid in AEW group and MIX group was clear， evenly arranged and compact， while the muscle fibers of WAT group and blank (NOT) group were obviously scattered， and the degree of damage was more serious. There was no significant difference between freezing loss and thaw loss (AEW， CPH， MIX)， and the soaking weight gain rate of the MIX group [(7.53±0.31)%] was significantly higher than that of AEW [(6.35±0.24)%] alone and CPH [(4.63±0.30)%] alone， while the hardness was significantly reduced. The cooking loss rate of the AEW group and the MIX group was significantly lower than that of CPH alone. Conclusion: The use of AEW or MIX can be used to improve the quality of Dosidious gigas and provide feasible technical conditions for future storage and preservation methods of Dosidious gigas.