Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying

•Maillard reactions and lipid oxidation can influence the production of AGEs.•The effect of frying temperature on AGEs content was higher than frying time.•AGEs content increased rapidly when the temperature was increased to 170 °C or the time was extended to 140 s.