<p>This study investigated the effects of eight hydrocolloids on the formation of advanced glycation end products (AGEs) and the quality attributes of deep-fried breaded fish nuggets (DBFN). Results from the lysine-glucose model system revealed that five hydrocolloids—xanthan gum, carrageenan, sodium carboxymethylcellulose , guar gum, and sodium alginate—significantly inhibited the formation of N^ε-carboxymethyllysine (CML) and N^ε-carboxyethyllysine (CEL). In the crust of DBFN, guar gum, sodium alginate, and sodium carboxymethylcellulose reduced CML by 32.31%-51.71% and and CEL by 27.81%-62.89%, with guar gum exhibiting the highest inhibition effect. Based on correlation analysis, the inhibitory effect of hydrocolloids on CML and CEL was primarily achieved by reducing temperature through increased thermal resistance. GC-MS and GC-IMS analyses identified 3-furfural and hexanal as volatile compounds positively correlated with CML and CEL, suggesting their potential as flavor markers for AGEs in DBFN. This study provides a theoretical foundation for AGEs detection and control in fried foods.</p> Graphical Abstract <p></p>