Tilapia has conquered consumers all over the world, however, it is low in highly unsaturated fatty acids, such as Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA). Supplementation with EPA and DHA can be an alternative to improve the nutritional quality of tilapia products. On the other hand, these fatty acids are susceptible to oxidative processes, due to the presence of double bonds in their structure, causing unpleasant changes to food. The microencapsulation of EPA and DHA has the potential to act as an antioxidant barrier in products rich in highly unsaturated fatty acids. Thus, our objective is to enrich tilapia sausage with microencapsulated EPA and DHA and evaluate its lipid stability. Three groups of tilapia based sausages were carried out, divided into: Control (without EPA and DHA addition) and enriched with Free Oil (FO) and Microencapsulated Oil (MO). The efficiency of the microencapsulation process and the oxidative stability (TBA) of the sausages were evaluated over 90 days of storage at -18 °C. Microencapsulation efficiency was 85.58%. The equations that describe the oxidative processes of formulations over time (days) are: Control = 0.0505*time (R2=0.73); FO = 0.0919*time (R2=0.80) and MO = 0.0550*time (R2=0.63). We emphasize that the Control and OM models were considered by the “W” statistic. The formulation with FO showed greater lipid oxidation over time. Microencapsulation was efficient to minimize oxidative harm in tilapia sausages enriched with EPA and DHA.