The purpose of this study was to determine the effect of organic acid and ultraviolet (UV)-C treatment on the storage stability and microbial quality of seasoned squid product. The overall preference score was lower in the 1.5 M citric acid group than in the untreated group. Since the pH of the citric acid-treated product remained low during storage, its viable cell count reduced 21.34% compared with that of the untreated group. Compared with the untreated group, the samples treated with lemon concentrate showed a remarkably lower taste score but no significant difference in the scores for color, overall smell, fishy smell, off-flavor, texture, and hardness. In addition, during storage, the viable cell count in the lemon concentrate-treated group reduced to 7.42% compared to that of the untreated group. On day 50 of storage, the viable cell count of the lemon concentrate-treated group reduced 28.16% more than that of the untreated group. UV-C treatment of Bacillus subtilis and Aspergillus ruber isolated from seasoned squid products inhibited growth after irradiation for 35 and 90 minutes, respectively. These findings indicate that UV-C, citric acid, and lemon concentrate treatment during the product manufacturing process can improve the storage and quality of seasoned squid products.