This study was investigated the effect of gamma irradiation (GE) on the shelf-life and quality improvement of squid sundae (a traditional Korean sausage) stored at room temperature after 0 (control), 10 and 20kGy doses of irradiation. The total viable cells decreased with increasing irradiation dose, and no viable cells were detected with the doses of 20kGy. There were no significant changes in pH compared to the control. The volatile basic nitrogen (VBN) and thio-barbituric acid reactive substance (TRARS) values of 61 (20kGy) squid sundae were significantly lower than those of the control. In addition, the induction period for the GI (20kGy) squid sundae measured by the Rancimat method was higher level than that of the control. In a sensory evaluation, there were no significant differences between the control and 61 samples during storage.