I would say it is. Just that a lot of foods suffer from freezing... The crystalization or dehydrationing effect (although this is much slower) does affect food. Not everything, but consider... sashimi should not be frozen if at all possible. I find butterfish (or what they call butterfish) especially bad for this, but you can feel the texture difference of salmon if it's been frozen for too long. Some vegetables just start to shrivel if left in the freezer (for me, it's usually corn).

In most cases, it's still edible, but noticable.