I think it has an effect on some foods. Carrots that have been frozen don't seem to taste the same as fresh raw carrots. For me anyway.
I agree with Ecclescake about the drying out of the pork skin. Same with chicken skin. I use a couple of sheets of Plenty to dry any meat/chicken before roasting once defrosted.
I've also noticed some freeze burns (or whatever they are called) on meat and chicken. Kind of turns the edges white and dry. Its usually stuff I've had at the back of the freezer for ages and forgotten about.
For some reason I'm not keen on fresh tuna steaks. I've had them a couple of times at restaurants and they been quite dry. It has put me off buying them.
Don't think I was asked how I wanted it cooked and it came out cooked right through. Maybe I'll give it a go myself and cook it how I like it, which is rare.