Silver　carp　(Hypophthalmichthys　molitrix)　surimi　was　heated　after　freeze-thaw　cycles　at　different　freezing　temperatures,　and　the　changes　of　nonanal,　1-octene-3-alcohol,　endogenous　fluorescent　substances,　protein　subunits,　lysine,　α-dicarbonyl　compounds　(glyoxal,　GO　and　methylglyoxal,　MGO),　Nε-carboxylmethyl-lysine　(CML)　as　an　advanced　glycation　end　product　(AGE)　and　fluorescent　AGEs　in　surimi　during　freeze-thaw　and　heating　treatment　were　determined.　The　results　showed　that　freezing　temperature　had　no　significant　effect　on　any　of　the　parameters　measured　(P　>　0.05).　As　the　number　of　freeze-thaw　cycles　increased,　the　levels　of　nonanal,　1-octene-3-ol,　endogenous　fluorescent　substances,　CML　and　fluorescent　AGEs　in　surimi　increased　significantly,　the　content　of　lysine　increased,　and　the　levels　of　GO　and　MGO　decreased　significantly　(P　<　0.05).　The　levels　of　1-octene-3-ol,　GO,　MGO,　CML　and　fluorescent　AGEs　increased　significantly　during　heat　processing,　the　content　of　lysine　increased　at　first　and　then　decreased,　the　level　of　endogenous　fluorescent　substances　decreased　significantly　(P　<　0.05),　and　the　myosin　heavy　chain　was　gradually　degraded　into　smaller　proteins.　The　above　results　showed　that　freeze-thaw　treatment　provided　a　large　number　of　precursors　for　the　formation　of　AGEs　in　surimi.　Thermal　processing　promoted　fat　oxidation　and　protein　degradation,　stimulating　the　formation　of　AGEs　in　surimi　through　various　pathways,　which　could　in　turn　affect　the　safety　of　surimi.　©　2023,　China　Food　Publishing　Company.　All　right　reserved.