Effects of sodium humate and <italic style="font-style: italic">Bacillus subtilis</italic> supplementation on nutritional components，physicochemical properties， flavor substances and taste of <italic style="font-style: italic">Procambarus clarkii</italic> muscle

ZHANG Qian; GUO Wei; MO Aijie; YANG Huijun; GU Zemao; YUAN Yongchao

doi:10.13300/j.cnki.hnlkxb.2025.03.016

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Effects of sodium humate and Bacillus subtilis supplementation on nutritional components，physicochemical properties， flavor substances and taste of Procambarus clarkii muscle

更新时间：2026-11-05

- Effects of sodium humate and Bacillus subtilis supplementation on nutritional components，physicochemical properties， flavor substances and taste of Procambarus clarkii muscle
- Journal of Huazhong Agricultural University Vol. 44, Issue 3, Pages: 136-146(2025)
- 作者机构：
  
  1.华中农业大学水产学院，武汉430070
  2.华中农业大学双水双绿研究院/长江经济带大宗水生生物产业绿色发展教育部工程研究中心/;湖北洪山实验室，武汉430070
- 作者简介：
- 基金信息：
- DOI：10.13300/j.cnki.hnlkxb.2025.03.016
  CLC： S966.12
- Received：30 September 2024，
  
  Published：06 May 2025
- 稿件说明：
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张千，郭薇，莫爱杰，等.腐殖酸钠和枯草芽孢杆菌对克氏原螯虾肌肉组分、理化特性、风味物质和滋味的影响［J］.华中农业大学学报，2025，44（3）：136‐146.

ZHANG Qian,GUO Wei,MO Aijie,et al.Effects of sodium humate and Bacillus subtilis supplementation on nutritional components，physicochemical properties， flavor substances and taste of Procambarus clarkii muscle[J].Journal of Huazhong Agricultural University,2025,44(03):136-146.
张千，郭薇，莫爱杰，等.腐殖酸钠和枯草芽孢杆菌对克氏原螯虾肌肉组分、理化特性、风味物质和滋味的影响［J］.华中农业大学学报，2025，44（3）：136‐146. DOI： 10.13300/j.cnki.hnlkxb.2025.03.016.

ZHANG Qian,GUO Wei,MO Aijie,et al.Effects of sodium humate and Bacillus subtilis supplementation on nutritional components，physicochemical properties， flavor substances and taste of Procambarus clarkii muscle[J].Journal of Huazhong Agricultural University,2025,44(03):136-146. DOI： 10.13300/j.cnki.hnlkxb.2025.03.016.

摘要

为提升克氏原螯虾的肌肉品质、实现优质蛋白供给，试验选取（13.59±0.25） g克氏原螯虾360尾，随机分为4个处理组，分别投喂基础饲粮（对照control check，CK）、添加0.5%枯草芽孢杆菌（

Bacillus subtilis

，BS）、添

加0.5%腐殖酸钠（sodium humate，HNa）和联合添加0.5%腐殖酸钠+0.5%枯草芽孢杆菌（BS+HNa）的饲料，探究腐殖酸钠和枯草芽孢杆菌对克氏原螯虾营养组成、质构、挥发性风味物质和滋味的影响。结果显示：营养组成方面，BS+HNa组虾肉的粗蛋白、粗脂肪和灰分含量均显著高于对照组和BS组。肌肉理化性质方面，BS+HNa组的亮度值

和红度值

显著高于其他各组，黄度值

显著低于其他各组；并且该组虾肉的弹性、硬度、回复性、咀嚼性和内聚性均显著高于其他各组。挥发性物质检测方面，对照组、BS组、HNa组和BS+HNa组试验虾分别鉴定出36、39、34、30种挥发性化合物，其中BS、HNa、BS+HNa组脂肪香性状相关的物质月桂醛含量均显著高于对照组，腥味性状相关物质1-辛烯-3醇含量显著低于对照组。肌肉滋味特性传感器检测BS+HNa组肌肉的苦味和咸味响应度最低，显著低于其他各组；甜味和鲜味响应度最高，显著高于对照组。综上，联合0.5 %腐殖酸钠和0.5 %枯草芽孢杆菌的添加能显著改善克氏原螯虾肌肉的营养组成、肌肉品质效果，并且联合添加优于单独添加。

Abstract

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

and

values of the BS + HNa group were significantly higher than those of the other groups，while the

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 oth

er 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.

关键词

Keywords

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Effects of sodium humate and Bacillus subtilis supplementation on nutritional components，physicochemical properties， flavor substances and taste of Procambarus clarkii muscle

DOI：10.13300/j.cnki.hnlkxb.2025.03.016

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