The Influence of Drying Technology on the Chemical Content of Oyster Mushrooms (Pleuropus Ostreatus E.)

In the Republic of Macedonia oyster mushroom, Pleurotus ostreatus E. is widespread. In nature it grows arranged side by side and one above the other. They are light brown in color with a characteristic shape as a shell. Many of them are rich in vitamins and have prominent smell and taste. For consummation it is used fresh, as well as processed. From the processed forms, the widely used is dried mushroom. The mushrooms chemical content has an essential importance for human diet and for the technological process, too. The fresh mushrooms chemical content is important for choosing the technological processes and for products quality properties. The aim of this research was to determine the differences of the chemical content of both fresh and dried oyster mushrooms. The quality properties were determined by determining the mechanical and the chemical properties. The research was done in 2013. Drying was made in ventricular drier with heated air. The principle of drying is accurately performed to obtain characteristic odor and appearance of the mushroom. All of determined components have higher values in dried mushrooms, compared with fresh ones. The content of total dry matters is higher in dried mushrooms (93.10%) compared with fresh mushrooms (23.10%). The content of total acids in dry mushrooms is 0.40% and its value in fresh mushrooms is 0.13%. The content of vitamin C in dried mushrooms is 14.10 mg %, but in the fresh ones is 9.20 mg %. The value of mineral matters is 4.50% in dried and 0.90 % in fresh mushrooms. Drying in ventricular drier is fast method which reduces the necessary water quantity, inactivates the enzymes, reduces microorganism’s metabolism. This is a basic principle in product conserving and storage for a longer period