Table 2. Changes in hypoxanthine content in the olive flounder fillets during storage at different refrigeration conditions (unit: mg/100 g (wet))

Group	Storage period (day)
	0	1	3	5	7
R (4°C)	4.0±0.5NS1)d2)	12.2±0.6A3)c	32.3±2.9Ab	36.6±2.8Aab	38.4±0.6Aa
Con (−1°C)	3.6±0.2e	11.9±0.4Ad	20.7±0.5Bc	26.9±1.4Bb	29.7±0.2Ba
H35 (−1°C)	4.2±0.6d	11.6±0.3Ac	16.9±1.0Bb	18.9±1.7Cb	29.8±1.2Ba
H70 (−1°C)	4.1±0.4d	9.3±0.4Bc	16.6±0.6Bb	19.1±2.5Cb	28.8±0.2Ba

No significance between different groups (p〈0.05).
The different small letters indicate significantly difference between different storage periods (p〈0.05).
The different capital letters indicate significantly difference between different groups (p〈0.05).