Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards

•Prolonged saucing reduced the yield of chicken gizzards.•Ultrasound pretreatment improved the water holding capacity of saucing samples.•Ultrasound pretreatment could strengthen the flavor of saucing chicken gizzards.•Ultrasound technology effectively shortened the saucing time of chicken gizzards. The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P