## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**\% BSG** & **\% Protein** & **\% Fat** & **\% Water** & **\% Collagen** & **pH** & \(a_{\mathrm{w}}\) \\ \hline  & & & Day 1 & & & \\
0 & 18.10 \({}^{\mathrm{a}}\) & 27.12 \({}^{\mathrm{a}}\) & 48.88 \({}^{\mathrm{c}}\) & 3.78 \({}^{\mathrm{a}}\) & 6.52 \({}^{\mathrm{a}}\) & 0.948 \({}^{\mathrm{b}}\) \\
3 & 17.24 \({}^{\mathrm{b}}\) & 25.78 \({}^{\mathrm{b}}\) & 51.47 \({}^{\mathrm{b}}\) & 3.53 \({}^{\mathrm{a}}\) & 6.52 \({}^{\mathrm{a}}\) & 0.951 \({}^{\mathrm{ab}}\) \\
6 & 17.05 \({}^{\mathrm{b}}\) & 24.14 \({}^{\mathrm{c}}\) & 52.90 \({}^{\mathrm{a}}\) & 3.71 \({}^{\mathrm{a}}\) & 6.56 \({}^{\mathrm{a}}\) & 0.956 \({}^{\mathrm{a}}\) \\
9 & 16.71 \({}^{\mathrm{d}}\) & 22.50 \({}^{\mathrm{d}}\) & 53.30 \({}^{\mathrm{a}}\) & 3.86 \({}^{\mathrm{a}}\) & 6.47 \({}^{\mathrm{a}}\) & 0.956 \({}^{\mathrm{a}}\) \\  & & & Day 3 & & & \\
0 & 18.36 \({}^{\mathrm{a}}\) & 27.24 \({}^{\mathrm{a}}\) & 48.67 \({}^{\mathrm{a}}\) & 3.15 \({}^{\mathrm{a}}\) & 6.54 \({}^{\mathrm{a}}\) & 0.938 \({}^{\mathrm{b}}\) \\
3 & 17.44 \({}^{\mathrm{b}}\) & 25.85 \({}^{\mathrm{b}}\) & 50.95 \({}^{\mathrm{c}}\) & 4.54 \({}^{\mathrm{a}}\) & 6.53 \({}^{\mathrm{a}}\) & 0.938 \({}^{\mathrm{b}}\) \\
6 & 17.19 \({}^{\mathrm{c}}\) & 24.39 \({}^{\mathrm{c}}\) & 52.17 \({}^{\mathrm{b}}\) & 2.80 \({}^{\mathrm{a}}\) & 6.51 \({}^{\mathrm{a}}\) & 0.942 \({}^{\mathrm{a}}\) \\
9 & 16.99 \({}^{\mathrm{d}}\) & 22.70 \({}^{\mathrm{d}}\) & 52.73 \({}^{\mathrm{a}}\) & 4.43 \({}^{\mathrm{a}}\) & 6.03 \({}^{\mathrm{a}}\) & 0.943 \({}^{\mathrm{a}}\) \\  & & & Day 5 & & & \\
0 & 18.67 \({}^{\mathrm{a}}\) & 27.58 \({}^{\mathrm{a}}\) & 48.25 \({}^{\mathrm{d}}\) & 5.15 \({}^{\mathrm{a}}\) & 6.59 \({}^{\mathrm{a}}\) & 0.934 \({}^{\mathrm{b}}\) \\
3 & 17.57 \({}^{\mathrm{b}}\) & 26.05 \({}^{\mathrm{b}}\) & 49.96 \({}^{\mathrm{c}}\) & 4.35 \({}^{\mathrm{ab}}\) & 6.55 \({}^{\mathrm{b}}\) & 0.934 \({}^{\mathrm{b}}\) \\
6 & 17.37 \({}^{\mathrm{c}}\) & 24.85 \({}^{\mathrm{c}}\) & 51.75 \({}^{\mathrm{b}}\) & 4.38 \({}^{\mathrm{ab}}\) & 6.54 \({}^{\mathrm{b}}\) & 0.936 \({}^{\mathrm{b}}\) \\
9 & 17.11 \({}^{\mathrm{d}}\) & 24.40 \({}^{\mathrm{d}}\) & 52.45 \({}^{\mathrm{a}}\) & 3.22 \({}^{\mathrm{b}}\) & 6.57 \({}^{\mathrm{ab}}\) & 0.944 \({}^{\mathrm{a}}\) \\  & & & Day 7 & & & \\
0 & 18.77 \({}^{\mathrm{a}}\) & 27.97 \({}^{\mathrm{a}}\) & 46.37 \({}^{\mathrm{a}}\) & 5.17 \({}^{\mathrm{a}}\) & 6.56 \({}^{\mathrm{a}}\) & 0.932 \({}^{\mathrm{b}}\) \\
3 & 17.73 \({}^{\mathrm{b}}\) & 26.22 \({}^{\mathrm{b}}\) & 49.27 \({}^{\mathrm{c}}\) & 4.97 \({}^{\mathrm{ab}}\) & 6.54 \({}^{\mathrm{a}}\) & 0.935 \({}^{\mathrm{b}}\) \\
6 & 17.58 \({}^{\mathrm{b}}\) & 26.05 \({}^{\mathrm{c}}\) & 50.27 \({}^{\mathrm{b}}\) & 3.60 \({}^{\mathrm{ab}}\) & 6.55 \({}^{\mathrm{a}}\) & 0.943 \({}^{\mathrm{a}}\) \\
9 & 17.34 \({}^{\mathrm{c}}\) & 25.06 \({}^{\mathrm{d}}\) & 51.65 \({}^{\mathrm{a}}\) & 3.32 \({}^{\mathrm{b}}\) & 6.53 \({}^{\mathrm{a}}\) & 0.943 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular} Values are means obtained with three measurements. Values displayed in the same column and tagged with different letters (\({}^{\mathrm{a}}\)-\({}^{\mathrm{d}}\)) are significantly different (\(p<0.05\)).  
\end{table} 
Table 2: Chemical composition, pH, and \(a_{\mathrm{w}}\) of “bijela krvavica” with the addition of BSG during cold storage (4 \({}^{\circ}\)C). [PERSON] et al. [33] reported a decrease in moisture and an increase in protein, fat, and ash content when dry BSG was added to the smoked pork sausages, which was in agreement with the results for the \"bijela krvavica\" samples. Also, [PERSON] et al. [34] reported an increase in moisture content in emulsified cooked sausages with 25, 50, 75, or 100% of their pork back fat content replaced by amorphous cellulose gel. Other studies showed that the addition of BSG [33], insect flour [35], or mealworm flour [36] significantly increased protein content in emulsion sausages and frankfurters, which can be also related to the chemical composition of these flours.