## 3 Results and Discussion
The parameters of the textural profile analysis (TPA) of \"bijela krvavica\" with the addition of BSG during seven-day storage at 4 \({}^{\circ}\)C are shown in Table 3.  
The highest hardness of 19,483.88 g was recorded for the sausage without the addition of BSG (control sample) stored for 5 days at 4 \({}^{\circ}\)C, while the lowest hardness (7182.67 g) was determined in the sausage with 9% BSG after 3 days of storage at 4 \({}^{\circ}\)C. In general, the addition of BSG showed a statistically significant (\(p<0.05\)) reduction in hardness. The addition of BSG did not statistically significantly (\(p>0.05\)) affect the springiness and cohesiveness for all periods of storage at 4 \({}^{\circ}\)C. This agrees with studies that investigated the addition of dry BSG and a combination of baby corn, broccoli, carrot, and dry BSG to the sausages [36; 37]. These foodstuffs are also plant raw materials and have a similar share of fiber and moisture content. The dry BSG is similar in protein and fiber content. This is why they correlate well with our research. The chewiness parameter showed the same dependence on the addition of BSG and storage time at 4 \({}^{\circ}\)C as the hardness parameter. The number of formed colonies LogCFUg\({}^{-1}\) of BSG for enterobacteria, sulfite-reducing clostridia, and _Staphylococcus aureus_ was \(<\)10, for aerobic mesophilic bacteria, 2.1 \(\times\) 10\({}^{4}\), while _Salmonella_ spp. and _Listeria monocytogenes_ were not found in 25 g of the sample. The number of colonies (LogCFUg\({}^{-1}\)) of enterobacteria for all samples of \"bijela krvavica\" with the addition of wet BSG for all storage times at 4 \({}^{\circ}\)C was \(<\) 10 (Table 4). Similarly, all storage times showed that the number of colonies (LogCFUg\({}^{-1}\)) of sulfite-reducing clostridia for all sausage samples with the addition of BSG (\(w=0\)-9%) was \(<\) 10. This was also the case for the LogCFUg\({}^{-1}\) of _Staphylococcus aureus_ for all samples of cooked sausages with the addition of BSG (\(w=0\)-9%), where the number was \(<\) 10. The number of colonies (LogCFUg\({}^{-1}\)) of _Salmonella_ spp. for all types of tested sausage samples and all storage intervals was 0; that is, _Salmonella_ spp. was not found in 25 g of the sample. In a study of the addition of BSG to smoked sausages, [PERSON] et al. [33] also did not determine the presence of _Salmonella_ spp. during storage. The number of colonies (LogCFUg\({}^{-1}\)) of _Listeria monocytogenes_ for all of the tested sausage samples (\(w=0\)-9%) was 0; that is, _Listeria monocytogenes_ was not found in 25 g of the sample. The number of colonies (LogCFUg\({}^{-1}\)) of aerobic mesophilic bacteria (TPC) was the highest in \"bijela krvavica\" with the addition of 9% BSG after seven-day storage at 4 \({}^{\circ}\)C (4.9 \(\times\) 10\({}^{4}\)). The control sample had the lowest number of aerobic mesophilic bacteria, for all storage times. On the other hand, [PERSON] et al. [38] reported that chicken sausages without the addition of capsicum, carrot, spinach, purple cabbage, and oyster mushroom had the highest total plate count. This is probably a result of higher phenolic compound content in these sausages [39]. The addition of wet BSG (\(w=0\)-9%) resulted in an increase in the number of colonies (LogCFUg\({}^{-1}\)) of TPC for all storage intervals at 4 \({}^{\circ}\)C, which is most likely a consequence of the presence (LogCFUg\({}^{-1}\)) of aerobic mesophilic bacteria in the wet BSG. The sensory evaluation involved a vertical 9-point hedonic scale followed by CATA analysis. The results are presented in Tables 5 and 6. Overall liking of \"bijela krvavica\" with the addition of BSG after seven-day storage at 4 \({}^{\circ}\)C is presented in Table 5. Samples with the addition of 6 and 9% BSG showed significantly (\(p<0.05\)) lower scores in overall liking than the control sample, while the sample with 3% addition of BSG was rated somewhat higher than samples with 6 and 9% BSG.