This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{circ}C$ or 32 days at $20^{circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.