Freezing is a good way to preserve food, but it can cause damage that affects the quality of the thawed product. This damage can include freezer burn, discoloration, and mechanical damage.
For frozen dough-based products, the loss of quality may not be noticed until after thawing and cooking due to decreased yeast viability and disruption of the gluten network.
Some frozen foods like ice cream may have deteriorated quality due to the formation of large ice crystals, which affects the appearance and mouth feel.
Storage temperature and time above recommended values are the main factors that contribute to the loss of quality, as water crystallization and food component deterioration occur during freezing and storage.