In order to explore the formation and underlying mechanism of advanced glycation end products (AGEs) of unwashed surimi during frozen storage， the contents of advanced glycation end-products (AGEs)， lipid oxidation (TBA value) and protein oxidation (the content of protein carbonyl groups， reactive and total sulfhydryl groups) of unwashed silver carps were measured at 0， 15， 30， 45 and 60 days of frozen storage at different temperatures (-18 ℃ / -60 ℃)， and their varying regularity and correlation were analyzed. The results showed thatthe levels of Nε-carboxymethylysine (CML) and Nε-carboxyethylysine (CEL) for samples stored at -18 ℃ increased by 71.67% and 88.24% at the 60th day compared to those for fresh samples (0 day)， while those for samples stored at -60 ℃ increased by 59.62% and 62.11%， indicating ultra-low temperature (-60 ℃) was conducive to the inhibition of AGEs formation. Moreover， the levels of AGEs in surimi samples were increased by about 1.05-1.23 times after being heat-treated. During frozen storage， the TBA values of surimi increased firstly and then decreased， and the content of protein carbonyl and active sulfhydryl groups gradually increased， while the content of total sulfhydryl groups and Ca2+-ATPase activity gradually decreased， which was significantly correlated to the change in AGEs content(P＜0.05). Compared with -18 ℃ frozen storage group， frozen storage at -60 ℃ inhibited the changes of above lipid and protein oxidation indexes， which was consistent with its inhibition on AGEs formation. These results revealed that AGEs formation in unwashed surimi samples was affected by frozen storage temperature and time， and lipid and protein oxidation during frozen storage was an important cause to their AGEs formation.