Ascorbic acid (AA) is an important antioxidant with vitamin function, however it is very unstable. The application of microencapsulated AA in frankfurter sausage can be an innovative idea due to obtainment an emulsified meat product with healthy appeal. This study aimed to evaluate the application of AA microcapsules in chicken frankfurter and the effect of its application on the physico-chemical and sensory characteristics of the product during 40 days of storage. Sausages were prepared without antioxidant, with free and encapsulated AA and sodium erythorbate, totaling 4 treatments. Analyses of meat emulsion stability, instrumental color, texture profile, oxidative stability by the method of thiobarbituric acid reactive substances (TBARS) and sensory acceptance were carried out. Regarding to meat emulsion stability and instrumental color analyses, there was no significant difference among treatments, showing that the presence of the microcapsules did not influence the quality of the sausage. Regarding to hardness, it was observed that the treatment with the microcapsules presented values 30% lower than the other treatments, correlating with better scores in sensory analysis. The lower hardness is explained by slight reduction of meat proteins in function of the inclusion of the microcapsules in the formulation. Regarding to TBARS, the treatments did not show oxidation at the same rate as the sample without antioxidant, in other words, the microcapsules released AA in the sausage, without compromising their oxidative stability. Thus it can be concluded that the application of AA microcapsules to chicken frankfurter is possible, without compromising the quality of the final product.