Mushroom products

Gljive su samonikla biljna vrsta, prema kemijskom sastavu i prehrambenoj vrijednosti najsličnija povrću. U svijetu je zbog sve veće potrošnje, početkom prošlog stoljeća započela intenzivna proizvodnja tzv. industrijskih gljiva. Njihova namjena nije bila da zamijene samonikle šumske gljive već da budu dostupne što većem broju potrošača. Zbog značajnog sadržaja vode, aktivnosti enzima odnosno biokemijskih promjena, prisutnosti mikroorganizama i dr. svježe gljive predstavljaju kompliciranu sirovinu u prehrambenoj industriji, podložnu promjenama boje i teksture i tijekom čuvanja, i procesiranja. Zbog toga je vrlo važno koji postupak konzerviranja odabrati kako bi se produljila trajnost i kvaliteta gljiva. U radu su obrađeni proizvodi od gljiva, metode konzerviranja kao i zahtjevi kojima moraju udovoljavati proizvodi od gljiva.Mushrooms are native plant species, the chemical composition and nutritional value most similar vegetables. The world is due to increasing demand, early last century, began the so-called intensive production industrial mushrooms. Their purpose was not to replace the wild forest mushrooms have to be accessible to as many consumers. Due to the significant water content, enzyme activity and biochemical changes, the presence of microorganisms and other, fresh mushrooms are complicated raw material in the food industry, subject to change colours and texture, and during storage, and processing. It is therefore very important that the process of preservation choose to prolong shelf life and quality of mushrooms. The paper deals with products of the mushroom, as well as conservation methods and requirements to be met by products of the mushrooms