Effect of seasons and storage conditions on the quality of cooked chicken stock

Data were collected on the quality changes in cooked chicken stock stored at ambient, refrigerated and frozen temperatures for 1, 2 and 4 weeks respectively in winter (21 to 26°C) as well as summer-rainy seasons (27 to 39°C). Significant (P≤0.05) increase was recorded in pH, thiobarbituric acid values (TBA) and SFY (Kg/cm²) due to the prolonged storage in the samples kept at room temperature for one week and 4 weeks at freezing temperature during summer-rainy as well as winter seasons. Moisture reduced significantly (P≤0.05) with the corresponding increase in crude protein during the extended storage. Microbial counts based on TPC (log₁₀ cfu/g) revealed significant (P≤0.05) increase with the longer storage particularly in summer rainy season. The room stored samples in either season contained significantly (P≤0.05) higher number of anaerobes. yeast and mould as compared to the refrigerated product. Sensory evaluations indicated insignificant decline in rankings of frozen samples upto 4 weeks. It is concluded that cooked chicken stock could be safely consumed till 4 weeks of frozen. 2 weeks of refrigerated storage in either season and only upto one week of room temperature during winter season.