As Wulfhart mentioned the packaging and time before freezing are very important, other major factors are the temperature food is stored at and the speed freezing takes place. Food bought frozen is flash frozen to minimise the size of water crystals which form in the process. This minimises the impact on flavour and texture.
If you freeze food at home, use the fast freeze option if you have one (these usualy take your freezer to about -26°C) then this will be better than freezing at -18°C (normal freezer temperature) but not as good as flash freezing.
The temperature of your freezer is affected by how full your freezer is, how well you maintain it (keeping it from icing up) and the quality of your freezer. If your freezer is constantly at or below -18°C and the chicken was bought frozen tests have shown little measurable change at 12 months.
If your freezer is not cold enough, changes temperature a lot or was frozen slowly, then larger ice crystals form and the changes you mentioned occur.