Synergistic Effects of mTG-Induced Protein Crosslinking and Methyl Cellulose Polymer in Modulating the Quality Parameters of Hybrid Meat Patties

The demand for healthier and more sustainable meat products is increasing, and hybrid meat products have garnered consumer interest due to their nutritional and environmental benefits. This study aimed to formulate hybrid patties using chicken boneless meat and isolated soy protein (ISP), with varying concentrations of microbial transglutaminase (mTG) and methyl cellulose (CL), to improve physicochemical, textural, and sensory attributes. A secondary objective was to identify an effective mTG–CL combination as a bioadhesive for hybrid and plant-based meat analogs. A two-factor factorial design with mTG (0–3%) and CL (0–3%) was employed to evaluate their individual and combined effects on hybrid patties. The combination of 3% mTG and 2% CL produced the most desirable balance of textural and sensory properties, significantly increasing hardness, chewiness, cohesiveness, and springiness, while maintaining TBARS values within acceptable sensory limits (≈1.10 mg MDA/kg). Increasing CL levels slightly reduced pH and increased lightness and yellowness, whereas redness remained stable across treatments. Sensory evaluation revealed the highest preference for patties containing 3% mTG and 2% CL in terms of texture, surface moisture, and overall quality (p < 0.05). These results demonstrate that enzymatic–hydrocolloid synergy between mTG and CL effectively enhances textural integrity, while color attributes and oxidative stability are primarily governed by additive effects.