Surimi consists in a technique for concentrating myofibrillar proteins with gelling ability, which aims to make use of by-products from fish slaughter, such as bullfrog back, which can be basis for the manufacture of emulsified products. Due to the strategic need to develop clean label foods, products such as collagen have been reported as potential natural additives with bioactive properties. The objective was to elaborate a surimi from the mechanically separated bullfrog back and to develop an emulsion, replacing the soy lecithin used by hydrolyzed collagen, evaluating its emulsifying and antioxidant potential during 120 days of storage under freezing. Three meat emulsions were prepared: EC0 (100% soy lecithin), EC50 (50% soy lecithin + 50% collagen), and EC100 (100% collagen), which were subjected to analysis of chemical composition, emulsion stability, water holding capacity, luminosity, whiteness, texture profile, TBARS and antioxidant activity. Insertion of collagen increased whiteness, lightness, hardness, and chewiness values compared to the EC0, but showed greater fluid loss. All treatments showed stable WHC values (88 – 91%) over time. Replacement with collagen was satisfactory as an emulsifier and as an antioxidant, and the EC50 and EC100 treatments were not negatively affected in the investigated parameters.