Your question is too broad. In chemical analysis, proper sampling and storage of the samples are important to obtain valid results. If you want to get an ideal sample, sample should be identical in all of its intrinsic properties to the bulk of the material from which it is taken. For food analysis, sample preparation, including freezing process, depends on the type of food. For lipid extraction, freezing process may permanently damage the tissues of food as a result of osmotic shock.