Ceviche

A ceviche was prepared with the purpose of evaluating the effect of acetic acid on the chemical and microbiological quality of a ceviche made from striped catfish (pseudoplatystoma fasciatum) pulp. The research was carried out under the experimental paradigm the type of treatment arrangement used was a multi-response factorial design which studied 2 experimental components X1 percentage of acetic acid and X2 the conservation time. During the process a quality product was obtained by optimizing the dependent variables.