If you read really carefully, I said it makes no difference as bait. Are you really telling me fish won't eat it, that they will choose a bait with no freezer burn on it? That a bit of burn on one bit of the bait damages all of the protein in the entire bait?
I think you need to get your head out of your biology books. Mind you, if you read it properly, you'd know that proteins don't have cells, they are a molecule that makes up the cell. so how can freezer burn cause cellular damage to a protein? Have a read up on cell structure before coming back to me.
Freezer burn is just the moisture being drawn out of the bait. Yes, some denaturing of protein might occur on the burnt bit, but we are talking bait here, not fillet steak.
You said;
Freezer burn won't make any difference to a bait.
It does. It alters it. If you had said it doesn't make 'much' difference as far as fish are concerned instead of 'any' difference, I wouldn't have bothered replying.
Very poor answer on your part.
Proteins do most of the work in cells which, amongst other things, are required for structuring. Freezing ruptures cellular walls by fluid expansion thus altering both their physical structure and their taste.
As for fish picking it up, sure they will but that isn't what I said. That particular argument is something else entirely, it depends on fish feeding behaviour and preference (given a choice) and anglers opinion/point of view, based on knowing that all food items suffer cellular freeze damage. All living things contain cells and are prone to damage through freezing, meat, cabbage, dead boilies, maggots and all.
Also consider the healthy bacteria that fish love which become dormant or killed by freezing.
Live bacteria, lots of them are the life blood of a good bait.
