Method for inhibiting generation of advanced glycosylation end products in frozen chicken meatballs

The invention discloses a method for inhibiting advanced glycosylation end products in frozen chicken meatballs. The method is characterized in that a guava leaf polyphenol solution with the concentration of 0.45% is added into the chicken meatballs for freezing storage, and the influence of guava leaf polyphenols on the glycosylation end products of the frozen chicken meatballs is explored by measuring the content and browning degree of Maillard reaction intermediate products of the chicken meatballs and the change of glyoxal, carboxymethyl lysine, pentosan and fluorescent AGEs. The method shows that the guava leaf polyphenol can effectively reduce the content of intermediate products and final products of Maillard reaction of the meat balls in the freezing storage period and inhibit generation of glyoxal which is an important precursor substance of a glycosylation final product, and the content of carboxymethyl lysine of the chicken balls subjected to guava leaf polyphenol treatment and freezing storage for