To enhance the muscle quality of Procambarus clarkii and provide a high-quality protein supply，360 P. clarkii with an average weight of （13.59±0.25） g were randomly divided into 4 groups.Each group was fed one of the following diets：a basal diet （control check，CK），a basal diet supplemented with 0.5% Bacillus subtilis （BS），a basal diet supplemented with 0.5% sodium humate （HNa），and a basal diet supplemented with 0.5% Bacillus subtilis and 0.5% sodium humate （BS + HNa），respectively.The effects of sodium humate and B. subtilis on the nutritional composition，texture，volatile flavor compounds，and taste of P. clarkii were investigated.The results showed that in terms of nutritional composition，the crude protein，crude fat，and ash content of the shrimp meat in the BS + HNa group were significantly higher than those in both the control group and the BS group.Regarding the physical and chemical properties of the muscle，the L^* and a^* values of the BS + HNa group were significantly higher than those of the other groups，while the b^* value was significantly lower.Moreover，the elasticity，hardness，resilience，chewiness，and cohesiveness of the shrimp meat in this group were significantly higher than those of the other groups.In terms of volatile substance detection，36，39，34，and 30 volatile compounds were identified in the control，BS，HNa，and BS + HNa groups，respectively.Among these compounds，the content of lauraldehyde，which is associated with a fatty aroma，was significantly higher in the BS，HNa，and BS + HNa groups compared to the control group.Conversely the content of 1-octen-3-ol，which is related to a fishy odor，was significantly lower in the experimental groups than in the control group.In terms of muscle taste characteristics detected by the sensor，the BS + HNa group exhibited the lowest responses to bitterness and saltiness，which were significantly lower than those of the other groups.Conversely，this group demonstrated the highest responses to sweetness and umami，surpassing those of the control group.In conclusion，the combined addition of 0.5% sodium humate and 0.5% Bacillus subtilis can significantly improve the nutritional composition and muscle quality of P. clarkii，and this combined approach is superior to the individual additions.