Long-term transport and storage of peeled almonds under unsuitable conditions may cause the product's rejection. To get knowledge in this topic, peeled almonds were stored at 25 • C and 60, 70, and 80% relative humidity (RH). The maintenance of high RH (80%) caused some visual defects after 4 months. Even though the 60, 70, and 80% RH did not clearly affect the production of primary and secondary products formed in the lipid oxidation during the 6 months of storage, sometimes an increase in the values of the specific extinction at the wavelength of 268 nm (K 268 ) was observed at 80% RH, suggesting the occurrence to some extent of secondary oxidation. Concerning microbial counts, the almonds stored at 60 and 70% RH presented a satisfactory microbial quality until 6 months; however, at 80% RH, the mold counts were higher than the reference values after 2 months. Several mycotoxins were detected at low levels, including aflatoxins B1 and G1, although some showed higher amounts at 80% RH. In general, it is recommended that almond producers and industrials should consider the use of low RH (< 80%) for maritime transport and long-term storage of almond kernels.

The chemical characterization of partially hydrogenated soybean oil (SO) and palm olein (PO) used in the industrial process of pre‐frying chicken nuggets (CN) was investigated. Additionally, CN pre‐fried with different oils (CNSO and CNPO) and different oil use times (1, 3, and 6 days) were evaluated by fatty acids composition, centesimal composition, and discriminative sensory methods. The acidity value, peroxide value, and induction time (oxidative stability) demonstrated that PO exhibited the highest thermal stability until the sixth day of oil use. The characteristics of the pre‐frying oils significantly affected the fatty acids composition and moisture and lipid contents of CN. A significant increase in trans fatty acids was observed with the use of SO. In both sensory analyses (triangle and ranking tests), trained assessors detected differences between CNSO and CNPO, corroborating with the results of chemical determinations. PO was more efficient at ensuring the stability of CN after industrial pre‐frying. Practical applications Considering that this study was carried out inside a commercial meat industry on Brazil—using real conditions that represent relevant practical importance and statistical validity—the results contributed to the industry, which replaced the partially hydrogenated soybean oil by palm olein on chicken nuggets pre‐frying. Moreover these results are relevant to other food industry that are interested in increasing the frying meat products lipid stability, allowing suitable sensory quality and nutritional aspects improvement.

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